{"title":"Coffee","description":"","products":[{"product_id":"all-day-blend","title":"All Day","description":"\u003cp\u003eAll Day is a community coffee. \u003c\/p\u003e\n\u003cp\u003eIt was grown in Huila, Colombia by neighboring local producers and blended using color sorters, density separation and experienced quality assurance professionals. We receive 3-4 shipments each year as we attempt to follow the unique harvest calendar in Colombia. In Winter and Spring All Day is sourced from southern parts of Hulia, comprising mostly of coffees grown around the township of Pitalito. In Summer and Fall we look to harvests further north in Santa Maria.\u003c\/p\u003e\n\u003cp\u003eDue to the challenging nature of sourcing micro-lots from single farms and producers, we only ever see a small selection of them every year. Community lots provide us with a wider net when seeking a specific regional profile and we love how All Day represents Huila as a truly unique growing area.\u003c\/p\u003e\n\u003cp\u003eAs a roaster, community blends are a great way to support small producers, co-operatives and importers. By offering a single lot coffee in lieu of a 'House Blend' we are able to increase our commitment to a single contract and have a larger impact on a local market. This is one of the ways we practice sustainable buying.  \u003c\/p\u003e\n\u003cp\u003eRight now 100% of All Day is made up of a coffee named 'El Nevado del Huila' named after Colombia's highest volcano and sourced by the team at The Coffee Quest. \u003c\/p\u003e\n\u003cp\u003eProducers that contribute to this community coffee grow mostly Castillo, Caturra and Colombia - El Nevado del Huila is a blend of their washed processed lots. This coffee gives us juicy, bright acidity with a lingering Panela sugar sweetness.\u003c\/p\u003e\n\u003cp\u003eAll Day is great to brew any way you want. We use it as Espresso in our shops but brew it as drip at home. It's great black, and with the addition of milk you will experience sweet chocolate and nougat flavors. This is a coffee for you and all your loved ones.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eLot Name →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eEl Nevado del Huila\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducers →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eSmall-scale producers from Huila\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eHuila, Colombia\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eAltitude\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e1,600 - 1,900 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarieties\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eCastillo, Caturra, Colombia\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess\u003cspan\u003e \u003c\/span\u003e→\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":37621823570077,"sku":"BFC-BLACKFOX-ALLDAY-250","price":22.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":41436427616413,"sku":"BFC-BLACKFOX-ALLDAY-5LB","price":125.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_ALL_DAY_2026_Webshop.png?v=1774893933"},{"product_id":"red-brick-espresso","title":"Red Brick","description":"\u003cdiv class=\"product-description\"\u003e\n\u003cp\u003eRed Brick is Square Mile’s longstanding house espresso, built to hold onto its familiar sweetness and depth as fresh crops rotate through the year. This edition brings red apple and toffee up front, followed by chocolate richness and a soft hazelnut finish – balanced enough to drink straight, with enough weight to carry through milk.\u003c\/p\u003e\n\u003cp\u003eHalf of the blend comes from Altamira de Chirripó, a white-honey Catuaí produced by Micepa Micromill in Costa Rica. Careful drying is particularly important in Chirripó’s humid, mist-heavy climate, and this lot contributes rounded sweetness and a gentle almond-like quality.\u003c\/p\u003e\n\u003cp\u003eThe remaining half of Red Brick comes from the \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBeneficio Chacayá mill\u003c\/span\u003e, located \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eon the southwestern shores of Lake Atitlán in Sololá, Guatemala. This is a washed community lot made up of \u003cmeta charset=\"utf-8\"\u003eCatuaí, Bourbon, Caturra grown by farmers local to the mill. \u003c\/span\u003e\u003cspan\u003eThis year’s lot is particularly great, keeping the dried fruit and red apple notes we expect while amplifying sweetness and sharing a hint of violet-like florality.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp\u003eTogether, the two components land squarely in Red Brick territory: sweet, structured and comfortably full.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eLot Name\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Puente Tarrazu\u003cbr\u003e\u003cstrong\u003eIn This Blend →\u003c\/strong\u003e 50%\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e \u003cstrong\u003e→ \u003c\/strong\u003eTarrazu, Costa Rica\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Catuaí \u0026amp; Caturra\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e White Honey\u003cbr\u003e---\u003cbr\u003e\u003cstrong\u003eLot Name\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Chacaya\u003cbr\u003e\u003cstrong\u003eIn This Blend\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e 50%\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Solola, Guatemala\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eCatuaí, Bourbon, Caturra\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e \u003cstrong\u003e→\u003c\/strong\u003e Washed\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eRoasted in London, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 24, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Square Mile","offers":[{"title":"350g","offer_id":37636390584477,"sku":"BFC-SM-REDBRICK-350","price":26.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/SM_RB_0826_Webstore.png?v=1787850117"},{"product_id":"takesi-geisha","title":"Takesi Geisha","description":"\u003cdiv style=\"max-width: 650px; margin: auto; font-family: sans-serif;\"\u003e\n\u003cp\u003eSome coffees arrive with a reputation already attached. Up in the high Andean climes of Bolivia, Takesi Gesha has become one of them: a coveted release grown at the edge of what coffee plants can withstand, and one that routinely ranks among the year’s most anticipated coffees.\u003c\/p\u003e\n\u003cp\u003eThe Iturralde family cultivates Takesi under cool temperatures that make the cherries ripen at an exceptionally measured pace. A deep layer of humus-rich soil helps sustain the trees in this severe environment, while meticulous picking, washed processing and tightly controlled drying preserve the clarity for which the farm is known.\u003c\/p\u003e\n\u003cp\u003eThe result is full-bodied without losing definition: ripe peach and melon carry the sweetness, while bergamot rises through the cup with a bright, aromatic lift. It is an exacting expression of Geisha, shaped as much by Takesi’s altitude and measured pace of ripening as by the variety itself.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → The Iturralde Family\u003cbr\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e → Takesi\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e → Yanacachi, Bolivia\u003cbr\u003e\u003cstrong\u003eVariety\u003c\/strong\u003e → Geisha\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e → 1,700–2,600 masl\u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e → Washed\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Coffee Collective","offers":[{"title":"120g","offer_id":39576405377181,"sku":"BFC-CC-TAKESI-120","price":70.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/CC_TAKESI_NEW_Webshop_68ab89ae-981f-45e0-809f-7aa264572546.png?v=1718137194"},{"product_id":"all-night-decaf","title":"All Night Decaf","description":"\u003cp\u003eDecaf gets such a bad wrap.\u003c\/p\u003e\n\u003cp\u003eIn the past it was common for producers to take their lowest scoring coffees and throw them into a container destined to become decaf. These days, thanks to the hard work of importers and caffeination plants around the world, things are a different.\u003c\/p\u003e\n\u003cp\u003eThis particular coffee is a kind of \"greatest hits\" of the Huila region in Colombia. We work with the wonderful people at Equation Coffee to get our hands on this regional select decaf.\u003c\/p\u003e\n\u003cp\u003eThe coffee is decaffeinated using the Ethyl Acetate (EA) process - AKA the natural sugarcane process. As the name suggests, this process involves the use of Ethyl Acetate, a byproduct of fermenting sugarcane, to draw out the caffeine from the coffee.\u003c\/p\u003e\n\u003cp\u003eDue to the additional processing, the structure of the bean is slightly compromised which allows the oils to easily push their way to the surface of the bean once it's roasted. This means the coffee may appear a little oily on the surface but you can be sure we have kept this roast light and clean. \u003c\/p\u003e\n\u003cp\u003eWhen the coffee is ground you will receive a big whiff of clementine and brown sugar cookie. In the cup we're experiencing that same clementine and brown sugar with a long malty finish and some bright, citric acidity.\u003c\/p\u003e\n\u003cp\u003eTrust us when we say you're in for a good time here.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducers  →  \u003c\/strong\u003eLocal Smallholder Farmers\u003cbr\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003c\/b\u003e\u003cb data-mce-fragment=\"1\"\u003eLocation\u003cstrong data-mce-fragment=\"1\"\u003e  →  \u003c\/strong\u003e\u003c\/b\u003e\u003cspan data-mce-fragment=\"1\"\u003eHuila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cb data-mce-fragment=\"1\"\u003eVarieties \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan data-mce-fragment=\"1\" mce-data-marked=\"1\"\u003eMixed Varieties\u003c\/span\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cbr\u003eProcess \u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003e→\u003c\/strong\u003e \u003c\/b\u003eWashed (EA Process)\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":41671831224477,"sku":"BFC-BLACKFOX-ALLNIGHT-300","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_All_Night_NEW_Webshop.png?v=1737046635"},{"product_id":"tony-medina","title":"Tony Medina","description":"\u003cp\u003eAs we continue our extended relationship with Tony we are excited to bring you another harvest from his farm.\u003c\/p\u003e\n\u003cp\u003eFinca La Colina takes its name from the elevations of the land, and the hill on which it is located. It was Antonio “Tony” Medina’s father who decided to give the farm this name and he eventually distributed it as smaller plots amongst his children.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eInitially, Tony planted only basic grains like corn and beans but it was always his dream to have a coffee farm. Even at a young age, when he didn’t have anything yet, he was working on different coffee farms to learn and gain experience. In 1991 the first coffee tree was planted.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLa Colina is surrounded by native forest and fresh spring water streams. Although Tony's primary income is provided by his coffee crop, only one-quarter of the farm is used to grow coffee; the remaining 75% is preserved as native oak, cypress, and pine forest, helping to protect the local ecosystem.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIt sits at around 1,700 masl and sees cooler evening temperatures that slow down the growth of the coffee crop. This high pressure environment, accompanied by the shade of local “Inga” trees, produces denser coffee beans with more concentrated sugars.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis Caturra\/Bourbon varietal blend is processed as a Washed coffee where the seed is removed from the cherry and washed thoroughly with local spring water before drying. It is dried in full sun, raked carefully across open patios, and turned regularly to encourage even drying. \u003cmeta charset=\"utf-8\"\u003eThe result is a clean, crisp, and focused expression of Tony’s coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eWe taste that classic Guatemalan sweetness that reminds us of brown butter and rich, molasses-like sugars. The cup is balanced with crisp, malic acidity like a fresh red apple, and we are left with lingering flavors of vanilla and dark chocolate.\u003c\/p\u003e\n\u003cp\u003eEvery year this coffee reminds us why we were drawn to it back in 2021. It is full of warming brown sugar sweetness that carries long into the finish and it has just enough acidity to balance the cup. We buy his coffee because we love it but we buy more of it because you do!\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eAntonio 'Tony' Medina\u003cbr\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003e\u003cspan\u003eLa Colina\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation → \u003c\/strong\u003eSan Martin Jilotepeque, Chimaltenango, Guatemala\u003cbr\u003e\u003cstrong\u003eAltitude \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003e1,700 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarieties →\u003c\/strong\u003e\u003cspan\u003e Bourbon \u0026amp; Caturra\u003c\/span\u003e\u003cstrong\u003e\u003cbr\u003eProcess \u003cmeta charset=\"utf-8\"\u003e→ \u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":47303303495963,"sku":"BFC-TONYMEDINA-250","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_TONY_MEDINA_Webshop.png?v=1701968320"},{"product_id":"la-chorrera","title":"La Chorrera","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eVíctor Alfonso Bonilla manages production at \u003cmeta charset=\"utf-8\"\u003eFinca La Chorrera, a farm dedicated to the exotic Bourbon Aruzi variety in La Argentina, Huila.\u003c\/p\u003e\n\u003cp\u003eVíctor is a third-generation coffee producer and \u003cmeta charset=\"utf-8\"\u003ehas been deeply involved in coffee since a very young age. In 2013 he became a coffee quality analyst which led to an interest in producing it. By 2015 he was growing coffee at \u003cmeta charset=\"utf-8\"\u003eFinca Villa María, where he perfected post-harvesting processes and discovered the rare Bourbon Aruzi variety.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eBourbon Aruzi is a genetic anomaly—a Bourbon mutation recently discovered in Cauca, Colombia, whose DNA is suggested to trace back to Ethiopian Landraces. That lineage shows in the cup with floral notes of citrus blossom and an elevated sweetness that lingers well into the finish.\u003c\/p\u003e\n\u003cp\u003eNow at Finca La Chorrera Víctor has committed himself to exploring the Bourbon Aruzi and the heights that its cup quality can reach. The 3.5 Ha farm is home to 5,500 Bourbon Aruzi trees and sits at an elevation of 1,890 masl.\u003c\/p\u003e\n\u003cp\u003eVíctor’s processing begins by selectively harvesting ripe cherries, which are de-pulped on the same day. The wet parchment is fermented in sealed barrels for 36 to 40 hours, washed with an Eco-Mill to reduce the use of water and finally laid to dry in marquesinas for 15-18 days, depending on the weather.\u003c\/p\u003e\n\u003cp\u003eIn the cup we experience a range of flavors that remind us of an organic cola. We taste subtle baking spices, orange, brown sugar and black cherry. This is a coffee we expect to resonate with a wide range of palates due to it's big sweetness and delicate florals.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cb\u003eProducer → \u003c\/b\u003eVictor Bonilla\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eFarm → \u003c\/b\u003eFinca La Chorrera\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eLocation → \u003c\/b\u003eBuenas Aires\u003cb\u003e, \u003c\/b\u003eHuila, Colombia\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eVarieties → \u003c\/b\u003eAruzi\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eAltitude →\u003c\/b\u003e 1,890 masl\u003cbr aria-hidden=\"true\"\u003e\u003cb\u003eProcess → \u003c\/b\u003eWashed\u003cbr\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":51939716137243,"sku":"BFC-LACHORRERA-250","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_LA_CHORRERA_Webshop.png?v=1774893904"},{"product_id":"el-pincel","title":"El Pincel","description":"\u003cp\u003eFinca El Pincel is a 33-hectare family farm located in Urrao, Antioquia. It’s divided into parcels of land that are managed by third-generation grower José Yenser Urán alongside his eight siblings.\u003c\/p\u003e\n\u003cp\u003eUrrao sits on the valley floor of the Penderisco River valley in the Andes of southwestern Antioquia, Colombia. It is here that the Caturra Chiroso variety first appeared after a local producer submitted this previously unknown variety to the 2014 Cup of Excellence and took first place.\u003c\/p\u003e\n\u003cp\u003eEven after the Caturra Chiroso took out the top spot in the COE competition, it didn’t immediately become popular. Farmers initially dubbed it \"Caturra Chiroso\" because of its compact dwarf tree size (similar to Caturra) and its elongated, narrow fruit (\"chiroso\" is local slang for slightly long or stretched objects). But DNA fingerprinting and genetic studies conducted by coffee researchers revealed that Chiroso is completely unrelated to the Bourbon-Caturra lineage. It is actually an Ethiopian landrace variety—likely a dwarf mutation of wild Ethiopian Arabica—that somehow made its way to Colombia. Because of its Ethiopian heritage, Chiroso delivers complex floral, sweet, and tea-like cup profiles similar to Geisha or Wush Wush.\u003c\/p\u003e\n\u003cp\u003eYenser grows around 6,000 trees of Caturra Chiroso on his parcel at El Pincel. His processing begins with depulping, followed by a 48‑hour fermentation, then washing and an additional 24‑hour soak in clean water. The coffee is finally dried in a greenhouse for 8 to 12 days.\u003c\/p\u003e\n\u003cp\u003eThe resulting cup is delicate and tea-like but with a grounding honey sweetness. We taste a lot of floral qualities like elderflower and bergamot. This is a great example of the Caturra Chiroso and how it reflects both its Ethiopian heritage and the terroir of Urrao.\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eJosé Yenser Urán\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFarm →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eFinca El Pincel\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eUrrao, Antioquia, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eVarieties →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eCaturra Chiroso\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAltitude →\u003c\/strong\u003e\u003cspan\u003e 1,850 masl\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProcess →\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003eWashed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Black Fox Coffee","offers":[{"title":"250g","offer_id":53428909736219,"sku":"BFC-ELPINCEL-250","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/BFC_El_Pincel_Webshop.png?v=1786989563"},{"product_id":"el-diviso","title":"El Diviso","description":"\u003cp\u003eTogether with his brother Adrian, Nestor Lasso transformed the family farm into what is now one of Colombia's most influential coffee projects. Located near Pitalito in Huila, El Diviso has become synonymous with progressive processing, helping to redefine perceptions of Colombian coffee on the world stage.\u003c\/p\u003e\n\u003cp\u003eWorking closely alongside Jhoan Vergara and Cata Export, the team has developed fermentation protocols that have earned international recognition, including championship level success and widespread acclaim throughout Europe and beyond.\u003c\/p\u003e\n\u003cp\u003eDespite the recognition, Nestor continues to experiment, refine and push boundaries in pursuit of flavor. This Ombligon lot is a perfect example of that mindset, combining an exceptionally rare variety with one of the most ambitious processing approaches currently being explored in Colombia.\u003c\/p\u003e\n\u003cp\u003eThis lot is 100% Ombligon, a rare Colombian varietal believed to be a natural mutation linked to Ethiopian landrace genetics. The variety takes its name from the distinctive shape of the cherry, which forms a small protrusion resembling a belly button, or ombligo in Spanish. Known for its intense aromatics and vivid fruit character, Ombligon has become one of the most sought after varieties emerging from Colombia's new generation of producers.\u003c\/p\u003e\n\u003cp\u003eAt El Diviso, the variety is shaped through a highly structured advanced natural process designed to maximise sweetness, complexity and aromatic intensity. Cherries are harvested at peak ripeness before undergoing 36 hours of oxidation in cherry, followed by 24 hours of anaerobic fermentation and a further 24 hours of oxidation. The coffee then enters a 48 hour submerged fermentation, building layer upon layer of fruit expression and sweetness.\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, a thermal shock is applied to stabilize the process and preserve aromatic compounds. The coffee is then partially dried, rehydrated and combined with freshly harvested cherries before depulping, a distinctive technique developed at El Diviso to enhance depth and complexity in the cup.\u003c\/p\u003e\n\u003cp\u003eDrying takes place in a controlled dehumidification environment over approximately 60 hours, with an extended resting phase incorporated midway through the process to promote flavor integration and cup stability.\u003c\/p\u003e\n\u003cp\u003eIn the cup, expect strawberry, guava and pink macaron. The profile is complex and layered, with vivid tingling acidity, confection-like sweetness and outstanding aromatic intensity. Notes of ripe red fruit and tropical candy are wrapped in a distinctive pink velvet cake character, carrying through to a long and remarkably expressive finish.\u003c\/p\u003e\n\u003cp\u003eThis is a truly remarkable expression of Ombligon, showcasing both the potential of this rare variety and the relentless pursuit of flavour that continues to define El Diviso.\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eNestor Lasso\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003eEl Diviso\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eHuila, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003eOmblignon\u003cb\u003e\u003cbr\u003eAltitude\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e1,500 - 1,800\u003c\/span\u003e\u003cspan\u003e masl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan\u003eAdvanced Natural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/p\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801697640731,"sku":"BFC-SWEVEN-DIVISO-200","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Diviso_Webshop.png?v=1787842827"},{"product_id":"buku-hambela","title":"Buku Hambela","description":"\u003cdiv style=\"max-width: 650px; margin: auto; font-family: sans-serif;\"\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBuku Hambela is produced by smallholder farmers in the Buku region of Hambela, within Ethiopia’s Guji zone, and processed at the Buku washing station operated by Esayas Bareso. Sitting at elevations reaching over 2300 masl, the area is known for producing some of the most intensely aromatic and refined coffees in Ethiopia. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe landscape around Buku is rugged and elevated, with cool nights and slow cherry maturation contributing to dense seed structure and concentrated sweetness in the cup. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCoffee growing here remains deeply traditional and highly labour intensive, with cherries selectively handpicked by surrounding smallholders before being delivered to the station for processing. At the washing station, cherries are carefully sorted and dried slowly on raised beds under close supervision, allowing the fruit character and florality typical of Guji coffees to develop with clarity and precision. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot is produced from a selection of Ethiopian varieties developed by the Jimma Agricultural Research Centre (JARC) during the 1970s, specifically chosen for their cup quality, resilience and expressive fruit character. Following selective hand harvesting, the cherries are floated and sorted before being dried slowly on raised beds under careful supervision. Frequent turning throughout drying ensures even dehydration and helps preserve the clarity, sweetness and layered fruit complexity associated with the best natural coffees from Guji. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the cup, expect peach, grape candy and orange blossom. Candy-like sweetness with a juicy mouthfeel and bright acidity reveals a vibrant cup layered with floral citrus aromatics and soft stone fruit complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e → Local smallholder farmers\u003cbr\u003e\u003cstrong\u003eWashing Station\u003c\/strong\u003e → Buku\u003cbr\u003e\u003cstrong\u003eLocation\u003c\/strong\u003e → Guji, Ethiopia\u003cbr\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e → 2,300 masl\u003cbr\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e → JARC 74110, 74112, 74158 \u003cbr\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e → Natural\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801727230235,"sku":"BFC-SWEVEN-BUKUHAMBELA-200","price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Buku_Webshop_03f6aaf9-4abc-4681-af95-67981a7e522d.png?v=1787844715"},{"product_id":"majorelle","title":"Majorelle","description":"\u003csection class=\"ProductItem-additional\"\u003e\n\u003cdiv class=\"sqs-layout sqs-grid-12 columns-12\" id=\"item-662f4bfe65c22370426695c8\"\u003e\n\u003cdiv class=\"row sqs-row\"\u003e\n\u003cdiv class=\"col sqs-col-12 span-12\"\u003e\n\u003cdiv class=\"sqs-block html-block sqs-block-html\" id=\"block-903a3d04b40921fa4851\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv class=\"sqs-html-content\"\u003e\n\u003cp class=\"p1\"\u003eMajorelle is a farm owned by the Andrade Ochoa family. It’s situated across 38 hectares (20 dedicated to coffee) in Ecuador’s Amazonian Andes, nestled inside the species-rich Coca-Cayambe Natural Reserve between the active Reventador volcano and dormant Cayambe.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe growing conditions here are challenging because of the high humidity and annual rainfall but the fine sandy loam soil is enriched by the falling ash from the Reventador volcano which creates a natural fertilizer and fungicide that helps the plant’s health enormously\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis micro-lot features 100% Sidra Bourbon. The cherries undergo a 12-hour bag fermentation before being pulped, washed, hand sorted, and finally dried on African raised beds inside ventilated polytunnels.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFrom the roaster:\u003cbr\u003e“We have come across this farm by a very lucky accident when blind cupping new harvest samples in Quito during our visit in Ecuador. The two owners – a sweet couple Marcelo and Catalina Andrade were at the cupping and we instantly felt the warmth and charisma in their presence and we absolutely fell in love with their coffees. As we were cupping along Marcelo mentioned that his son Grego is a student at Cardiff University and as soon as we returned back home Grego paid us a visit at our coffee shop to share some coffees with us just before his graduation. Grego is now back home and has taken the helm of all things developing the farm and the results are outstanding. This very small lot of Sidra is simply stunning and this is Majorelle’s very first appearance in the UK, it’s a must try! This particular lot was meant to enter the Cup of Excellence in Ecuador this year, but instead it was sent to us due to the limited amount of only 30kg, which sadly wasn’t quite enough to reach the minimum volume required.”\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn the cup we taste elderberry, persimmon and floral notes of juniper. The processing had added layers of vibrant fruit and some soft tropical complexity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eGrego Andrade\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eFarm → \u003c\/strong\u003eMajorelle\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e\u003c\/b\u003e Napo, Ecuador\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003eSidra\u003cb\u003e\u003cbr\u003eAltitude \u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003e1,500 \u003c\/span\u003e\u003cspan\u003emasl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003e\u003cspan\u003eDouble Anaerobic Washed\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eRoasted in Bristol, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 10, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Sweven","offers":[{"title":"200g","offer_id":53801736405275,"sku":"BFC-SWEVEN-MAJORELLE-200","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/Sweven_Marjorelle_Webshop.png?v=1787844694"},{"product_id":"lalesa-ephtah","title":"Lalesa Ephtah","description":"\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eSay hello to Lalesa Ephtah from Gedeo, a fruity, floral treat! This unique process from exporter Ephtah’s drying station in Gedeb woreda amplifies the peachy Lalesa profile with candy-like fruit gummy flavours.\u003cbr\u003e\u003cbr\u003eEphtah founder Wubit Bekele has created an export company known for centring women. Hiring prioritises women for leadership and management positions. Ephtah holds women-focused agricultural training, which can improve access to financial services, and provides day care centres for producers and employees. Finally, their AMA Commitment program provides a quality premium specifically for enrolled female producers.\u003cbr\u003e\u003cbr\u003eLalesa kebele (town), in Gedeb woreda (district) and Gedeo Zone (county), is known for its floral, stonefruit-like coffees–in fact, we’ll feature a classic washed lot from a different producer in Lalesa later this year. Ephtah’s drying station, however, specialises in atypical processes like honey and naturals with multiple-day fermentation. For this particular lot, whole cherries from farmers in Lalesa were fermented for five days in plastic barrels before two weeks of sun-drying. This fermentation stage amplifies the tasty peach and blueberry flavors.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003chr\u003e\n\u003cp\u003e\u003cstrong\u003eProducer → \u003c\/strong\u003eLocal smallholder farmers\u003cbr\u003e\u003cspan\u003e\u003cstrong\u003eWashing Station → \u003c\/strong\u003eLalesa \u003cmeta charset=\"utf-8\"\u003eEphtah\u003cbr\u003e\u003cb\u003eLocation \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eLalesa Kebele, Gedeb Woreda, Gedeo Zone, Ethiopia\u003cbr\u003e\u003c\/span\u003e\u003cb\u003eVarieties \u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e\u003cspan\u003eEthiopian Landraces\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eAltitude \u003cstrong\u003e→ \u003c\/strong\u003e\u003c\/b\u003e2,000\u003cspan\u003e - 2,200 masl\u003c\/span\u003e\u003cb\u003e\u003cbr\u003eProcess \u003cstrong\u003e→\u003c\/strong\u003e \u003c\/b\u003eExtended Fermentation \u003cspan\u003eNatural\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eRoasted in London, UK on \u003cstrong\u003e\u003c\/strong\u003eAugust 24, 2026.\u003c\/em\u003e\u003cbr\u003e\u003cem\u003eWe find these coffees perform best at 2-6 weeks post-roast.\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Square Mile","offers":[{"title":"350g","offer_id":53829193924891,"sku":"BFC-SM-LALESAEPHTAH-350","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0466\/2162\/2429\/files\/SM_LALESA_Webstore.png?v=1787850023"}],"url":"https:\/\/blackfoxcoffee.com\/collections\/coffee\/sweven.oembed","provider":"Black Fox Coffee Co.","version":"1.0","type":"link"}